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Wednesday, 22 November 2017

Aloo Dill(Suva) Palya

This is one of the recipes which can be prepared if
you don’t have any plans, or say, you came home after a hectic day and don’t
feel like cooking something that’s take a lot of time. This recipe is also best
for bachelors who are not inspired to spend more time in the kitchen.

If
you have the potatoes, boiled, peeled and diced and the dill leaves, cleaned,
washed and chopped, this curry can be put together in no time. It goes very well
with both rotis and rice, whereas potato is called “The King of
vegetables”. It is so versatile that there are thousands of recipes that can be
prepared with potatoes.

It is a very simple dish yet
delicious and goes well with rice and rotis. It is sometimes made even simpler
with just cumin seeds and chillis without much spices with a pale yellow look. You
can drizzle some lemon juice and have it (as a starter) with some sliced onions
it tastes heavenly!!!

Check out some more Poriyal varieties

Preptime

Cooking time

Serves

10
mins

15
mins

3
persons

Recipe
type: Poriyalvarieties

Cuisine:
Karnataka cuisine

Ingredients

Potatoeschopped -2 cups

Dill leaves -1/2 cup

Oil -2 tbsp.

Fennel seeds -1 tsp

Onions -1 no

Crushed garlic and ginger -1 tsp

Hing -pinch

Turmeric powder -1/4 tsp

Red chili powder -1 tsp

Salt – to taste

Method

1. Heat some oil, add
the fennel seeds, when it starts sizzling, add the chopped onions and garlic
and sauté till the garlic turns golden and gives a nice smell.

2. To this add
turmeric powder , chili powder and sauté them for few seconds till masalas
blend.

3. Now add boiled
potatoes, dill and salt to taste and cook them adding ¼ glass of water covered
in a medium flame till all the water is absorbed.

4. Mix well and cook till
potatoes are cooked completely.

5. Once done, remove and serve it warm with rotis.

Serving
suggestions

Serve with roti or paratha or as a side
dish with your dal-chawal.

Notes

Keep
stirring then and there or the potatoes might get burnt or stick to the bottom
of the pan.